Pomegranate, Beet and blood orange salad

By Dunjab

Ingredients

• 4 medium beets
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup water
• 1/4 cup blood orange juice (from about 1 blood orange)
• 1 tablespoon pomegranate molasses*
• 1 tablespoon white wine vinegar
• 1 medium red onion, thinly sliced
• 3 blood oranges, peeled, cut into1/4-inch-thick slices
• 1 cup pomegranate seeds (from one 11-ounce pomegranate)
• Read More http://www.epicurious.com/recipes/food/views/Pomegranate-Beet-and-Blood-Orange-Salad-108809#ixzz19HSH5Evk

Preparation

Step 1

Preheat oven to 400°F. Place beets in roasting pan and toss with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add 1/4 cup water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch-thick wedges.

Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tablespoons oil in large bowl to blend. Season vinaigrette with salt and pepper.

Place onion in small bowl; cover with cold water. Soak onion 1 minute, drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper.

*A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com).



Read More http://www.epicurious.com/recipes/food/views/Pomegranate-Beet-and-Blood-Orange-Salad-108809#ixzz19HSOjxW6